Rucken Von Rehwild an Spis Gepraten – Saddle of Venison From the Spit

Do not pickle roe deer (doe) and young bucks. Only those from older bucks should be pickled in buttermilk for 6-12 hours and turned from time to time. Put the saddle of venison on the skewer.

Whisk the butter with the finely chopped fresh herbs. (If you use dried herbs, e.g. Herbes de Provence, soak them in water for a quarter of an hour). Coat the back thickly with the herb butter and hang it under the broiler. Repeatedly brush the back with the herb butter or the roast stock. After about 45 minutes the back is done. It should be roasted to a point, its meat should have a pink shimmer. If the meat is undercooked, it reacts like rubber, pink meat is elastic, overcooked is firm. If you cannot determine the cooking stage by pressing, make a sharp incision down to the bone with a sharp kitchen knife and see how the meat looks there. Remove the meat from the bone, cut into thick slices and place on the bone. Bind the roast stock with the whipped cream and pour it over the meat.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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